Tomato Zucchini Shrimp Pasta is a bright and fresh dish that’s perfect for a quick weeknight dinner. Tender shrimp, juicy tomatoes, and tender zucchini come together with pasta in a light, flavorful sauce that feels like a little taste of summer in every bite.
I love how the zucchini adds a nice crunch without weighing the dish down, and the shrimp cooks super fast, making this a great option when you want something tasty but don’t have a ton of time. I usually toss in some garlic and fresh herbs to boost the flavor even more—it makes the kitchen smell amazing!
My favorite way to eat this pasta is with a sprinkle of Parmesan cheese on top and a side of crunchy bread to soak up every last bit of sauce. It’s the kind of meal that feels both comforting and fresh, and it always makes me look forward to dinner time. Plus, it’s great for sharing with family or friends when you want something simple but satisfying.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. If you don’t eat seafood, chicken or tofu are good swaps. Just make sure to cook them fully before mixing with pasta.
Zucchini: Adds a fresh crunch and lightness. You can swap with yellow squash or even bell peppers for a different texture and flavor.
Cherry Tomatoes: Their sweetness and juiciness brighten the dish. If out of season, canned diced tomatoes work too but drain some of the liquid to avoid sogginess.
Garlic & Red Pepper Flakes: Garlic is key for flavor; don’t skip it! Feel free to adjust the chili flakes for heat or leave them out if you prefer no spice.
Pasta: Spaghetti or linguine work best due to their thin shape. Penne or fusilli are fine alternatives but the experience changes slightly.
Fresh Herbs & Lemon Juice: Basil or parsley add fresh notes at the end. Lemon juice brightens and balances the flavors but is optional.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very fast and get rubbery if overdone. Here’s how to get tender, juicy shrimp every time:
- Heat your skillet well with a bit of oil before adding shrimp.
- Place shrimp in a single layer so they cook evenly.
- Cook on medium-high heat for 2-3 minutes per side. You’ll see them turn pink and curl slightly.
- Once opaque and pink, remove immediately to avoid overcooking.
- Set aside and add back later to heat through without losing tenderness.
Trust me, it’s better to undercook a little and finish cooking when mixed with pasta. That way, shrimp stay juicy and flavorful!
Equipment You’ll Need
- Large pot – for boiling the pasta quickly and evenly.
- Large skillet or frying pan – ideal for cooking the shrimp and vegetables in one pan.
- Colander or strainer – helps drain the pasta without losing any of it.
- Chef’s knife – for chopping garlic, herbs, and slicing zucchini smoothly.
- Wooden spoon or spatula – for stirring everything together without scratching your skillet.
- Measuring cups and spoons – to measure ingredients like oil, lemon juice, and cheese.
Flavor Variations & Add-Ins
- Protein swaps: Use diced chicken or firm tofu instead of shrimp for a different taste or to keep it pescatarian-friendly.
- Cheese & herbs: Mix in mozzarella or feta for a creamier texture, or add chopped basil, oregano, or thyme for extra aroma.
- Veggie upgrades: Add bell peppers, spinach, or roasted eggplant for increased flavor and nutrition.
- Spicy kicks: Increase red pepper flakes or add a dash of hot sauce for more heat.
Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup fresh basil or parsley, chopped
- ¼ cup grated Parmesan cheese, plus more for serving
- Juice of half a lemon (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. You’ll spend around 10-12 minutes boiling the pasta and cooking the shrimp and veggies. Tossing everything together and finishing with herbs and cheese takes just a few minutes, making this a quick and easy meal to enjoy any time.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once ready, drain the pasta but save about ½ cup of pasta water for later. Set the pasta aside.
2. Cook the Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add them to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Sauté Vegetables and Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes if using. Sauté for about 30 seconds until you can smell the garlic. Then add the zucchini slices and cherry tomatoes. Season with salt and pepper, and cook for 5-6 minutes, until the zucchini is tender and the tomatoes have started to burst.
4. Combine Pasta, Shrimp, and Veggies:
Return the cooked shrimp to the skillet with the vegetables. Add the drained pasta and toss everything together gently. If the pasta looks a bit dry, add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Finish with Herbs, Lemon, and Cheese:
Stir in the fresh basil or parsley and squeeze in the lemon juice if using. Sprinkle the grated Parmesan cheese over the top and toss gently to mix it all together.
6. Serve:
Serve the pasta hot, with extra Parmesan cheese on the side for sprinkling. Enjoy your fresh and flavorful Tomato Zucchini Shrimp Pasta!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw them completely in the fridge overnight or under cold running water before cooking. Pat them dry to avoid extra moisture in the pan.
How Can I Make This Dish Vegetarian?
Swap the shrimp for your favorite plant-based protein like sautéed mushrooms, tofu, or chickpeas. The veggies and pasta still make this dish tasty and satisfying!
Can I Prepare This Pasta Ahead of Time?
You can cook the shrimp and veggies ahead and refrigerate for up to 2 days. When ready, reheat gently and toss with freshly cooked pasta to keep everything fresh and delicious.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of pasta water or olive oil if it seems dry.